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LIBRARY OF CONGRESS 




012 820 786 7 



Hollinger Corp. 
pH 8.5 



TX 747 
,U6 
1921 
Copy 1 



)EPARTMENT OF COMMERCE 
II. S BUREAU OF FISHERIES 



lie Circular No. 48 :::::::::: Issued February 16, 1921 



CANNED SALMON: PINK AND CHUM. 

With Recipes for Using Them. 

In 1864 an enterprising resident of California established a salmon 
cannery on the banks of the Sacramento River for the purpose of 
utilizing the chinook salmon which swarmed in that stream. There 
were smaller runs of other species, but the chinook was so conspicu- 
ously the most abundant, the largest, and the richest that it was used 
exclusively in the newly established industry. 

This salmon has reddish flesh, and when the growing demand for 
the product induced the extension of the industry, the growth was 





toward rivers and sections producing the same fish or other red- 
meated species first to the Columbia River, then Puget Sound, and 
latest in Alaska. For a great many years the only salmon canned 
were the red-meated kinds, and the public has come so intimately to 
associate the color with the product that pink or pale-fleshed fish 
have been regarded with disfavor or suspicion. Even light-meated 
chinook, common in some localities, have not found a ready market. 
Color is a matter of appearance only, but prejudice and custom have 
caused the public to pass by the cheaper and equally wholesome pink 
and chum salmon principally because they are not red when canned. 

ECONOMY IN USING PINK AND CHUM SALMON. 

Pinks and chums usually contain less fat but are equal to the 
redder varieties in protein — tissue-building material. They are low 
priced because of their abundance and the use of labor-saving ma- 
chinery in handling and canning them. Their high protein content 

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and lower cost render them more economical than most animal foods 
in common use. To buy the same quantity of proteins, disregarding 
the fat or oil, in various foods in common use would cost as fol- 
lows : x 

Cents. 

Canned salmon, chum, per can : 0.15 

Canned salmon, pink, per can .20 

Smoked ham, 1.4 pounds, at 38 cents_ T . 53 

Chicken, average, 1.4 pounds, at 42 cents . 59 

Mutton, leg, 1.3 pounds, at 45 cents ,59 

Sirloin steak, 1.3 pounds, at 50 cents .65 

Eggs, ordinary, 1 dozen, at 68 cents : . 68 

Eggs, strictly fresh, 1 dozen, at 95 eents___ .95 

The two kinds of canned salmon, pink and chum, contain more 
tissue-building material, weight for weight, than the other foods 
listed, but they have less fat. They are as digestible as the best of 
meats, there is no waste, and nothing has to be thrown away except 
the can. 

They have another virtue. Fresh meats spoil quickly in the home : 
Canned salmon will keep indefinitely if unopened. Moreover, it is 
ready for immediate use, or it may be cooked in a variety of ways 
if desired. - 

BRIEF LIFE HISTORY. 

There are five species of Pacific coast salmons, all used in the 
canning industry and all having the same general life history. They 
all spawn in fresh water, but the young run down to sea, sooner or 
later according to the species, where they flourish on the abundant 
food supply and grow with astounding rapidity. The pink and 
chum salmon are alike in undertaking their seaward migration 
almost immediately after working their way out of the gravel of the 
spawning beds, but they differ in the length of their lives in the sea. 
Pink salmon normally return to their parent streams when in their 
second year, while most chums are 4 years old when they come back, 
though some may be in either their third or fifth year. Both species 
return to fresh water solely for the purpose of spawning, usually 
each fish to the stream in which it was hatched, and having spawned 
once they die. The whole generation is exterminated after providing 
its successor. It is on this return migration, when the fish are full 



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grown and fat from their feasting in the sea that most of them are 
taken for canning purposes. 

CANNING OPERATIONS. 

Salmon canneries make extensive use of labor-saving machinery, 
which not only makes it possible to pack vast quantities of the fish 
during the brief period of the runs, but adds to the quality and 
sanitation of the product by almost entirely avoiding contact with 
human hands and clothing. Nothing is added to the fish excepting 
sufficient salt for seasoning. The processes employed in packing- 
pinks and chums are in all respects the same as those used on the 
more expensive kinds, and they are therefore equally wholesome. 



1 The quotations ar e aver ages prevailing in Washington, D. C, Nov. S, 1920, and are not 

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cited as examples of 



LIBRARY OF CONGRESS 



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FEB 28 l^f: 

| DOCUMENTS DIVISION 



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§ 

The magnitude of the industry is not generally appreciated. In 
,1919 the total pack was 7,999,111 cases, or 390,9571328 one-pound 
g cans.- Of these, over 116,000,000 cans were pink salmon and nearly 
b 114,000,000 cans were chums. 

RECIPES. 
STEAMED DISHES. 

1. Salmon en casserole. — Cook 1 cup of rice; when cold line baking dish. 
Take 1 can of salmon and flake, beat 2 eggs, one-third cup of milk, 1 table- 
spoonful of butter, pinch of salt, dash of paprika. Stir into the salmon lightly, 
cover lightly with rice. Steam one hour, serve with white sauce. 

2. Salmon in mold. — One can of salmon ; 3 eggs beaten light ; one-half cup 
of fine bread crumbs ; salt, cayenne, parsley ; 4 tablespoonfuls melted butter ; 
remove oil, bones, and skin from the fish ; mince fish fine ; rub in butter until 
smooth ; add crumbs to the beaten eggs ; season fish ; add eggs and crumbs ; 
put in a buttered mold and steam one hour ; serve with sauce. 

3. Salmon supreme. — Drain liquor from 1 can of salmon ; remove bones and 
skin ; chop fine ; rub into it until smooth 4 tablespoonfuls of melted butter ; 
season with salt, pepper, 1 tablespoonful minced parsley, and 3 tablespoonfuls 
chopped celery ; beat 4 eggs well, and add one-half cup rolled cracker crumbs ; 
mix all well together ; pack into buttered mold ; steam one hour. When done 
turn out on a heated platter, surround with peas (seasoned and drained), and 
serve with following sauce : Melt 1 tablespoonful butter ; rub into it 1 table- 
spoonful of cornstarch ; add slowly 1 cup hot milk, the salmon liquor, salt, 
pepper, and tomato catsup to suit taste ; stir" until smooth and thoroughly 
cooked; serve in separate dish. 

BAKED DISHES. 

4. Timbales of salmon. — One can of salmon; 4 hard-boiled eggs; 3 eggs; 
salt ; pepper ; lemon juice ; white sauce ; parsley ; flake canned salmon into 
bits, removing all bones and skin; rub the yolks of 4 hard-boiled eggs to a 
paste, and stir them into the minced fish ; mince the white of the eggs as fine 
as possible, and stir them into the salmon mixture ; season with salt, white 
pepper, and lemon juice, with a dash of cayenne ; beat the mixture into the 
well-beaten yolks of 3 eggs ; add the whites of eggs beaten stiff ; pour into 
buttered nappies or timbale cases; set these in pan of boiling water and bake 
about 25 minutes ; turn out on hot platter ; pour about the timbales a white 
sauce, into which chopped parsley has been stirred. 

5. Salmon loaf. — One small can of salmon ; 1 cup of cracker crumbs ; 1 egg ; 
2 tablespoonfuls of sweet milk ; small amounts of nutmeg, paprika, salt ; 
remove bones from salmon, break into small pieces, add well-beaten egg, sea- 
soning, and cracker crumbs ; bake in a well-buttered dish for 15 minutes ; 
serve hot for lunch. 

6. Salmon loaf with rice. — One can of salmon; 2 cups hot boiled rice (1 
cup before being cooked ) ; 2 eggs beaten ; 2 tablespoonfuls melted butter ; juice 
of half a small lemon; salt and pepper to taste; add liquor from salmon 
can and mix ingredients lightly with a fork ; bake in a covered pan set in water 
one hour in a moderate oven ; serve with tomato sauce made by. straining and 
slightly thickening a cup of canned tomatoes well seasoned. Peas, either fresh 
or canned, may be used instead of the rice, in which case serve with a cream 
sauce. 

7. Baked salmon loaf.— One can salmon, 1 pint of mashed potatoes, 1 cup 
browned cracker crumbs, 2 cups of parsley sauce. Grease a good-sized mold 
with butter, sprinkle with cracker crumbs, and line with mashed potatoes. 
Drain oil from salmon and remove skin and bones. Season with pepper and 
salt and pack in mold. Cover with potatoes and then cracker crumbs, put a 
few pieces of butter on top, and bake one-half hour in fairly hot oven. Turn 
out and pour parsley sauce over. 

8. Baked canned salmon. — Take off skin from a fine canned salmon steak. 
Lay in a small granite baking pan and sprinkle with a little pepper and salt 
and minced parsley. Over the salmon place an inch-thick layer of well-seasoned 
and beaten mashed potato, shaping to conform to a slice of fish. On top put 



buttered and seasoned fine bread crumbs. Rake half an hour in a hot oven, 
basting once in a while with a little butter and cream that the salmon may not 
dry out. Tlace carefully on a platter and pour around the steak a cream gravy. 

9. Salmon cakes (German) - -To 1 small can of salmon add 1 pint of mashed 
potatoes, prepared as for table use ; add 1 beaten egg, 1 tablespoonful of melted 
butter, salt and pepper to taste (if too dry add a little milk) ; make into flake 
cakes ; place in buttered pan. Brown in hot oven. 

10. Salmon patties. — Line individual patty pans with a rich paste; put alter- 
nate layers of salmon forcemeat and mashed potatoes into them until the pans 
are filled, having the mashed potatoes on top ; bake one-half hour and serve hot. 
Prepare the forcemeat for the above as follows : Take 1 can of salmon, 1 cupful 
of fine bread crumbs, the beaten yolks of 2 eggs, 1 tablespoonful of butter, 1 
teaspoonful of-salt, 1 tablespoonful of chopped parsley, 1 tablespoonful of grated 
onion, and 1 cupful of milk ; cook together for 5 minutes, stirring carefully. 

11. Baked salmon on pepper cases. — One can of salmon, 8 green peppers, crack- 
ers, butter, etc. Remove skin and bones from 1 can of salmon, season with 
salt and pepper and onion juice. Mix with an equal quantity of cracker crumbs 
moistened with butter, or left-over stuffing can be used instead. The mixture 
should be quite moist ; if not, add a little milk. Cut lengthwise 8 sweet green 
peppers, remove seeds, parboil 5 minutes, and fill with fish. Put in baking pan, 
surround pan with hot water, and cook until cases are soft, but not broken. 

12. Baked creamed salmon tcith spaghetti. — One can of salmon, one-half 
pound of spaghetti broken fine, butter size of egg, 1 pint of milk, 2 eggs. Boil 
spaghetti in salted water until tender, drain in a colander, and pour cold water 
through it ; grease baking dish and put layer of spaghetti, layer of salmon, bits 
of butter and pepper ; continue until all is used. Reat eggs, add milk, and pour 
over and bake 45 minutes. Serve with or without white sauce. 

13. Deviled salmon. — One can of salmon, 2 eggs, flour, milk, butter, spices, 
potatoes. Mince 1 can of salmon after removing skin and bones, add the yolks 
of 2 hard-boiled eggs finely mashed, a little minced parsley, season with salt and 
pepper and 1 tablespoonful of lemon juice. Make a thick sauce of 1 tablespoon- 
ful of butter, 1 tablespoonful of flour, and two-thirds cup of milk. Pour sauce 
over salmon, and mix. Rutter baking dish, fill with mixture, and cover with 
meringue of mashed potatoes ; dot with bits of butter and brown in oven. 

14. Potted salmon a la Hebrew. — Scald and drain 3 cans of salmon; remove 
the skin and bones; rub together in a bowl one-half saltspoonful of paprika, 
one-half teaspoonful of mace, and 1 level teaspoonful of salt ; mix half of this 
spice mixture with the salmon and place it in an earthen baking dish. Wash 
free from salt one-half pound of butter ; put half of it over the salmon, and 1 
clove of garlic sliced thinly ; cover and bake one-half hour. Remove the salmon 
onto a platter ; now put the remainder of the washed butter into the baking 
dish and set aside until the salmon is cold ; then add the remainder of the spice 
mixture to the salmon, and another clove of garlic, peeled and mashed ; rub the 
salmon until smooth, then pour the contents of the baking dish over it and mix 
well. Pack into small jars, and it will be ready for .use in 24 hours. Covered 
with melted paraffin or suet, it will keep in a cool place for weeks. 

15. Salmon turnovers. — One can salmon, 1 can peas, remove liquid and bones 
from salmon. Roll out a disk of shortcake dough about 6 inches across. Fill 
with 1 tablespoonful of salmon, 1 tablespoonful of peas, a little salt and 
pepper, bits of butter. Moisten the edges with cold water, turn over, and press 
together with a fork. Rake in moderate oven until delicate brown. 

16. Salmon souffle. — Separate 1 can of salmon into flakes; season with salt, 
paprika, and lemon juice. Cook one-half cup of soft stale bread crumbs in one- 
half cup of milk 10 minutes and add to salmon ; then add the yolks of 3 eggs 
beaten until thick and lemon-colored, and cut and fold in the whites beaten 
stiff and dry. Turn into a buttered baking dish and bake until firm. 

17. Salmon souffle". — Drain and remove the skin and bones from 1 can of sal- 
mon ; dissolve 2 tablespoonfuls of cornstarch in three-fourths cup of cold milk : 
add 1 tablespoonful of butter to the milk ; season with salt and pepper, and stir 
over fire until thick and smooth ; add the yolks of 2 eggs and 1 teaspoonful each 
of lemon and onion juice ; now add 1 teaspoonful of chopped parsley, one-half 
cupful of bread crumbs, and the beaten whites of 2 eggs ; stir well together, add 
the salmon, mix thoroughly and put into a buttered baking dish ; set the baking 
dish in pan of boiling water and place in hot oven to brown. Garnish with 
parsley. 

18. Scalloped salmon. — One pound can of salmon, one-half cup of fine dry 
bread crumbs ; 1 tablespoonful butter ; 1 heaping tablespoonful flour ; 1 pint 



good rich milk; salt, pepper, and paprika. Melt butter in a saucepan, add 
flour, and stir until melted and mixed but not browned. Remove from 
tbe fire and slowly add milk until smooth. Then return to fire to thicken like 
cream. Add a httle salt, pepper, and paprika to suit taste. Remove salmon 
from the can, remove any bits of bone and skin, and separate the flakes of 
salmon with a fork. Now butter a pudding dish, put in a layer of bread crumbs, 
then a layer of salmon, and cover with the dressing. Lastly cover top with 
crumbs and bits of butter and place in the oven about 20 minutes to heat 
through thoroughly and brown on top. The size of the baking dish will regulate 
the number of layers of salmon, etc. 

19. Scalloped salmon : — One can of salmon ; remove all bone and bits of skin ; 
mince fine. Roll 1 dozen crackers fine. Put in a buttered baking dish in alter- 
nate layers, adding bits of butter and a sprinkling of salt and pepper to taste. 
Have the top layer of crackers, and add sufficient milk to moisten the whole 
mass (about 1 pint). Bake 30 minutes and serve hot. 

20. Scalloped salmon. — One can of salmon, 1 pint of milk, 1 egg, 1 heaping 
tablespoonful butter, 2 rounding tablespoonfuls flour. Put the milk on stove in 
double boiler, keeping out one-half cup. Mix butter and flour to a smooth 
paste, and add the egg well beaten, then the one-half cup of cold milk. Mix 
well and then stir into the milk, which should be scalding. Stir until smooth 
and thick like gravy. Season with salt and pepper and set aside to cool. But- 
ter a baking dish and fill with alternate layers of flaked salmon and the cream 
dressing. The top layer should be of the dressing. Sprinkle with cracker 
crumbs and bake one-half hour in moderate oven. 

21. Scalloped salmon. — One can of salmon, 4 tablespoonfuls of butter, 2 table- 
spoonfuls of flour, li pints of milk, 1 teaspoonful salt. Mix cream, butter, and 
flour together, add the milk, and cook until thick. Butter the baking dish, cover 
the bottom with fine cracker crumbs ( or flaked hominy ) , add a layer of salmon 
picked apart and bones removed. Then add a layer of cracker crumbs (or 
hominy), alternating with salmon. Pour the hot dressing over it. Place in the 
oven and bake 20 minutes. 

BOILED DISHES. 

22. Salmon and tongue en casserole. — One can salmon, 1 veal tongue, butter, 
sherry wine or vinegar. Cook veal tongue in salted water until tender. Cut 
tongue into small pieces, place in casserole with 1 can of salmon freed from 
skin and bones, dot well with butter, add one-fourth cup boiling water. Pour 
over whole a wineglassful of sherry wine or 2 tablespoonfuls tarragon vinegar. 
Boil slowly about three-quarters of an hour and do not open until ready to 
serve. 

23. Salmon in potato border. — While potatoes are boiling prepare the salmon 
as follows: To 1 can add 2 tablespoonfuls of butter, 1 teaspoonful of salt, a 
little paprika, 2 cups of milk, and 1 cup of fine bread crumbs. Boil together in 
a saucepan and rub until smooth ; keep in a warm place while you mash the 
potatoes and arrange them in a border on a platter. Heap the hot salmon in 
the center ; dot the potato border with butter. An extra touch may be added 
by pouring a cup of white sauce over the salmon and garnishing with slices 
of hard-boiled eggs. 

24. Salmon a la Creole. — Cook in 2 heaping tablespoonfuls of butter 1 finely 
chopped green pepper, 1 minced onion, and 1 chopped tomato (or one-half cup 
of canned tomatoes) ; add 1 cup of milk; stir until the pepper and onion are 
soft ; add 1 can of salmon, drained and minced ; simmer ; serve hot. 

FOR CHAFING DISH. 

25. Barbecue of salmon. — Marinate 1 can of salmon in 1 tablespoonful of pure 
olive oil, 1 tablespoonful of minced onion, 1 teaspoonful of cider vinegar, 1 tea- 
spoonful of salt, and 1 tablespoonful' of Worcestershire sauce. Into the upper 
part of the chafing dish put one-fourth tea cupful of tomato catsup, 1 tablespoon- 
ful of butter, a few capers, and one-fourth cup of hot water ; stir until hot and 
add the marinated salmon; stir well; add one-half can of peas (drained and 
washed ; cover and let stand over the hot-water pan until quite hot. Serve hot 
from the chafing dish, accompanied by sandwiches of thinly sliced brown bread. 

26. Salmon d la Newburg. — Dissolve 1 dessert spoonful of corn starch in 1 pint 
of cold milk ; add 1 tablespoonful of butter, 1 beaten egg, and cook until thick ; 
season with salt and paprika to taste ; add 1 can of drained salmon, 1 teaspoon- 



6 

ful of lemon juice, and 3 tablespoonfuls of double cream. Serve on toasted 
bread or crackers. 

27. Salmon Hollaridaise. — Melt 2 tablespoonfuls of butter in the upper pan, 
add 1 can salmon (drained), 1 can of peas (drained and washed in cold water), 
1 level teaspoonful of salt, and a little paprika ; add the juice of 1 lemon and 
stir until hot ; serve on toasted crackers. 

28. Creamed salmon in chafing dish. — -Three large tablespoonfuls of butter; 
melt : stir in a large tablespoonful of flour and one-half teaspoonful of dry mus- 
tard ; 1 cup of milk ; stir until a thick gravy ; then stir into this 1 cup of flaked 
salmon ; season well with salt, pepper, and paprika ; one-fourth teaspoonful of 
Tabasco sauce, and, the last thing, pour into this one-half cup of catsup ; serve 
on hot toast or on toasted crackers. 

29. Salmon in chafing dish.— Put into the blazer 2 tablespoonfuls of butter, 
a finely minced onion, a sweet green pepper minced and seeded ; and a cup of 
tomatoes ; let it cook 2 or 3 minutes ; then add one-half cup of boiling water and 
one-half pint of canned salmon ; salt to taste; serve as soon as fish is heated. 

CREAMED SALMON. 

30. Creamed salmon. — One can of salmon ; 1 quart of sweet milk ; 3 ounces 
butter ; 3 eggs ; 2 ounces flour ; 1 ounce chopped onion ; salt, pepper ; melt to- 
gether butter and flour, and when creamy add 1 quart hot milk ; add onion, salt, 
and pepper ; break in 3 raw eggs, and draw to back of stove till eggs set and will 
remain in chunks when stirred ; add salmon after removing skin and bones ; put 
back on fire and let boil up once. 

31. Creamed salmon.— Make a good white sauce by rubbing a tablespoonful 
of flour into a tablespoonful of melted butter ; when smooth add 1 cup of cold 
milk, and stir while it is cooking ; add 1 can of salmon separated into small 
pieces ; if the sauce seems too thick, add a little of the liquor from the fish ; 
serve this on soft buttered toast or square soda crackers ; this may be varied 
by adding one-half teaspoonful of curry powder to the sauce, rubbing it in with 
the flour and butter ; serve for breakfast, dinner, or supper. It can be prepared 
in 10 minutes." 

32. Creamed salmon. — One can of salmon ; 1 cup milk ; 2 level tablespoon- 
fuls flour ; 2 level tablespoonfuls butter ; 1 teaspoonful chopped parsley ; melt 
butter ; add flour, rubbing together over blaze until flour begins to cook ; add 
milk, stirring constantly ; boil till smooth ; add parsley and salmon ; keep on 
stove till salmon heats through; serve on squares of buttered toast or in pastry 
cups. 

MISCELLANEOUS. 

33. Curried salmon. — Melt 2 tablespoonfuls of butter in a saucepan, add 
one-third cup of flour, and 1 teaspoonful of curry powder ; rub smooth in 1 
pint of milk ; stir until it boils ; season with salt ; add 1 can of salmon, and 
heat thoroughly while stirring ; place in center of a platter, and border with 
hot boiled rice seasoned with salt and dotted with butter. 

34. Salmon fritters. — One and one-third cupfuls of pastry flour, 2 level tea- 
spoonfuls baking powder, one-fourth teaspoonful of salt, 1 egg, two-thirds cup 
of milk. Mix and sift dry ingredients, add milk gradually, then egg well beaten. 
Season three-fourths of a cup of minced salmon with salt, cayenne pepper, and. 
lemon juice, if desired. Add to the batter and drop by spoonfuls into deep fat 
and brown. Drain on brown paper and serve hot with Tartar sauce. 

35. Salmon stuffed hot rolls. — Bake ordinary full crust rolls. Use one roll 
for each person ; cut off the tops of the rolls, scoop out the crumbs, brush inside 
and outside with melted butter, and put into hot oven until they are a delicate 
brown. Make a creamed salmon with chopped parsley and the whites of hard- 
boiled eggs in it. Heat the cases, fill with the creamed salmon, cover, and 
serve. 

36. Salmon croquettes. — One pint of chopped salmon, two-thirds cup of cream, 
1 large tablespoonful of butter, small tablespoonful of flour. 2 eggs, two-thirds 
pint of bread crumbs; salt and pepper to taste. Mix the flour and butter, let 
cream come to boiling point, stir in butter and salmon and seasoning. Boil two 
minutes, let get cold. Form into croquettes and fry in hot lard. 

37. Salmon with white sauce. — One large-sized can of salmon. Heat the sal- 
mon and put on platter in one piece if possible. Make white sauce and pour 
over the salmon. Have 3 eggs hard boiled and slice* over top. Garnish with 
parsley. 



38. Salmon patties. — One can of salmon. Pour off oil and remove all skin 
and bones and break into flakes. Melt 1 tablespoonful of butter in a saucepan, 
mix smoothly with it 2 tablespoonfuls of flour ; then add slowly 2 cups of milk 
and season with 1 teaspoonful of salt, one-half teaspoonful of pepper, a dash of 
mace, and 1 teaspoonful parsley minced very fine. Add flaked salmon, cook 
four minutes, stirring constantly. Put in patty shells and serve. 

39. Salmon omelet. — One r half can of salmon, 4 eggs, nutmeg, salt and pep- 
per, 4 tablespoonfuls of boiling water. Beat eggs light (the whites separately), 
add salmon minced and drained, seasoning, and lastly add hot water. Put in 
well-buttered omelet pan, cook till firm. Serve with toast for breakfast. 

40. Salmon hash. — One can salmon flaked coarse ; 1 cup rolled cracker crumbs; 
1 cup milk. Have a skillet hot ; place in it 2 tablespoonfuls of butter ; when 
melted, put in the cracker crumbs ; stir ; add the flaked salmon ; stir ; season 
well with pepper, salt, a dash of cayenne; then mix one-fourth teaspoonful of 
dry mustard with the oil that was on the salmon and stir into the mixture; 
then stir in 1' cup of milk. When the whole is thoroughly heated through 
and thick it is ready to serve. This makes an excellent dish to prepare on 
short notice. 

41. Salmon eggs. — Three hard-boiled' eggs, one-half cup shredded salmon, 2 
tablespoonfuls mustard pickles, 4 chopped green olives, salt and pepper to taste, 
3 tablespoonfuls of mayonnaise (thin with lemon juice or vinegar). Cut eggs 
in half, remove yolks. Mix together yolks, salmon, pickles, olives, mayonnaise, 
salt, and pepper. Put this mixture into the halved whites of eggs. Serve on 
lettuce leaves, with a teaspoonful of thick mayonnaise on each egg. 

42. Dressing for loaf. — One cup sweet milk (added to the juice of salmon), 
1 tablespoonful butter, 1 tablespoonful of flour ; cook till thick. Add 1 egg 
beaten light and pour over loaf. 

43. Sauce for salmon. — Thicken 1 cup of boiling milk with 1 teaspoonful of 
cornstarch (or flour) and 1 tablespoonful of butter rubbed together. Add liquor 
from the salmon, season with salt, cayenne, and 1 tablespoonful of tomato 
catsup. Just before taking from the fire add 1 beaten egg. 

44. Salmon soup. — One can of salmon ; bring 1 quart of milk to boil in double 
boiler, season with, pinch of salt, pepper, and Spanish saffron, also a dash of 
nutmeg, if liked ; then thicken with 3 tablespoonfuls of flour rubbed into 3 
ounces of butter. Add contents of a can of salmon carefully freed from bones 
and skin and rubbed to a paste. Blend all carefully, and just before taking 
up add one-half teaspoonful onion juice and sprinkle with shredded parsley. . 



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LIBRARY OF CONGRESS 





012 820 786 7 



LIBRARY OF CONGRESS 



012 820 786 7 



Hollinger Corp. 
pH 8.5 



LIBRARY OF CONGRESS 




012 820 786 7 



Hollinger Corp. 
pH 8.5 



